Burrata Recipe

Prepare ingredients

Dissolve 1 teaspoon citric acid in 60 ml water to make citric solution. Dilute rennet in 60 ml non-chlorinated water. Measure milk and cream and have a large pot, slotted spoon, thermometer, colander, and cheesecloth ready.

Heat milk and acid

Pour 2 liters whole milk and 250 ml cream into a large stainless-steel pot. Gently stir and heat over medium heat to 32–35°C (90–95°F). Remove from heat and stir in the 15 ml citric acid solution to acidify the milk evenly.

Add rennet and let curd set

Stir in the diluted rennet gently for about 20 seconds. Cover the pot and leave undisturbed for 30–40 minutes at room temperature until the milk sets and a clean break forms when you insert a knife (the curd should be custard-like).

Cut and rest curd

Using a long knife, cut the curd into 2–3 cm cubes. Let rest undisturbed for 5 minutes to let the curds firm slightly and expel whey.

Heat gently and separate curds

Return pot to low heat and slowly raise temperature to 40–42°C (105–108°F) over 10 minutes, gently stirring occasionally to keep curds separated. Once at temperature, turn off heat and let curds settle for 2–3 minutes.

Drain curds

Line a colander with double-layer cheesecloth and place over a large bowl. Gently ladle curds into the cheesecloth to drain whey. Gather the cheesecloth corners and hang or suspend for 10–15 minutes to drain further; do not press — you want moist curds.

Stretch fresh curd (forming outer pouch)

Transfer warm curd to a shallow bowl and microwave in 20–30 second bursts or dip the curds into 70–80°C hot water until the curds become soft, elastic, and stretchable (like mozzarella). Stretch and fold the curd repeatedly to form a smooth, pliable sheet. Take a golf-ball to softball-sized portion and form into a thin round pouch with a pocket on the inside, leaving the top open to fill.

Make the stracciatella (filling)

Tear off a portion of the stretched curd and shred it into ribbons. Mix the shredded curd with 150–200 ml chilled heavy cream and 1/2 tsp kosher salt. The mixture should be creamy and slightly loose; this is the stracciatella that becomes the creamy center.

Assemble burrata

Spoon 2–3 tablespoons (or more to taste) of the cream-stracciatella into the pouch you've formed. Gather and seal the edges by twisting and pinching, creating a smooth round ball. Repeat with remaining curd to make 4 burrata balls (about 120–150 g each). Immediately place finished burrata into ice water for 5–10 minutes to firm and retain shape.

Salt and store

Remove burrata from ice water and pat lightly. Sprinkle each ball with a small pinch of kosher salt (about 1/4 tsp each). Store on lightly salted whey or in lightly salted water/cream in the refrigerator and use within 24–48 hours for best freshness.

Prepare tomatoes and basil: Slice ripe tomatoes into wedges or halve cherry tomatoes. Arrange on a serving plate with torn basil leaves.

Plate burrata: Gently place a chilled burrata ball in the center of the tomato bed. Using a spoon, break the burrata open at the table so the creamy center spills over the tomatoes.

Dress and season: Drizzle 1–2 tbs extra-virgin olive oil over burrata and tomatoes. Sprinkle sea salt flakes and freshly ground black pepper to taste (approx. 1/2 tsp salt, 1 tsp pepper across the dish). Scatter remaining basil leaves.

Serve with bread: Serve immediately with crusty bread or crostini for scooping the creamy interior. Burrata is best enjoyed at room temperature; remove from refrigerator 15–30 minutes before serving.